File:The field and garden vegetables of America (Page 113) (6002092077).jpg

THE TURNIP. 113
exposed to light and air, and white below the surface of the
soil ; flesh very white, close-grained while young, and of a su-
gary but often bitter taste. During winter, it usually becomes
dry and spongy. Average specimens measure two and a half
inches in depth, four or five inches in diameter, and weigh
from sixteen to twenty ounces.
This old and well-known variety, at one period, was the
principal field as well as garden turnip of the Northern and
Middle States. It is now, however, very little cultivated ;
being superseded by the Strap-leaved and other more de-
sirable sorts.
Purple-Top Strap-Leaved.
Bulb very flat, smooth, and regular in form, produced
almost entirely above ground; tap-root slender ; leaves few,
upright, broad, rounded at the ends,
and tapering to the neck, which is
very small ; skin above, clear, bright
purple, — below, pure white, often fine-
ly clouded or shaded at the union of the
colors ; flesh clear white, firm, solid,
sugary, mild, and remarkably well-
flavored ; size medium, — measuring
about two inches and a half in depth *ww*-^*»«*»»*-
by four or five inches in diameter, and weighing from ten to
twelve ounces. Field-grown roots, with the benefit of a long
season and rich soil, attain much greater dimensions ; often,
however, greatly deteriorating in quality as they increase
over the average size.
This variety is unquestionably one of the best of the flat
turnips, either for the garden or field. It is early, hardy,
very prolific, will thrive in almost any description of soil, is
of excellent quality, and rarely fails to yield a good crop. It
is the best of all the flat turnips for sowing among corn or